In a message dated 98-07-15 14:51:41 EDT, you write:

<<
 quoting AIM:
 >Maltodextrin is a natural, complex carbohydrate.

 Natural, as used in that context, tells me nothing.  I can buy a drink of
 the shelf that is "100% natural," and is about 95% corn syrup.

 >It is not a simple sugar (dextrose, fructose, sucrose, table sugar, corn
 >syrup, etc.) and does not behave like a simple sugar.

 But, nevertheless, is it not a (heat) processed sugar?

 >Maltodextrin is used to help stabilize
 >and protect Barleygreen.

 what this gets across to me: Malodextrin extends the shelf life of
 Barleygreen.

 No offense to the many people who evidently derive benefit from this
 product, i don't think the malodextrin is in there to benefit the health of
 the consumer.  And I furthermore don't appreciate their attempt to
 "sugar-coat" that fact.

 Another question, what does their "low-temperature" processing mean?  Does
 that mean 120 F, 96 F, or what?

 one cynical consumer,

 Ben

  >>
Thanks, Ben, for clarifying this subject with questions we'd like to ask but
didn't know how.

gc